Individuals whose eating habits align more closely with the MIND diet could experience a reduced likelihood of cognitive decline, as indicated by a recent study. The findings appeared consistent among both Black and white participants. It is important to note that these results do not establish a direct cause-and-effect relationship but rather suggest a correlation.
Individuals whose eating patterns are more aligned with the MIND diet might have a reduced risk of cognitive decline, according to research published in the online edition of Neurology® on September 18, 2024. The outcomes were alike for both Black and white participants. However, the findings do not confirm that the MIND diet can prevent cognitive decline; they only indicate a possible link.
The MIND diet combines elements from the Mediterranean and DASH diets. It emphasizes the consumption of green leafy veggies such as spinach, kale, and collard greens, along with a variety of other vegetables. It encourages whole grains, olive oil, poultry, fish, beans, and nuts, while favoring berries over other fruits and advising at least one serving of fish each week.
“As dementia cases rise among the aging population, it’s vital to identify lifestyle changes that may help delay or slow cognitive decline,” stated the lead author Dr. Russell P. Sawyer from the University of Cincinnati and a member of the American Academy of Neurology. “We were particularly interested in how diet impacts the risk of cognitive decline among both Black and white participants.”
The study analyzed data from 14,145 individuals with an average age of 64. Among these, 70% identified as white, and 30% identified as Black. Participants were monitored for an average of ten years.
Each participant completed a dietary questionnaire reflecting their eating habits over the past year. Researchers assessed how closely participants’ diets aligned with the MIND diet.
A point was assigned for meeting each of the following criteria: three or more servings of whole grains daily; six or more servings of green leafy vegetables weekly; at least one serving of other vegetables daily; two or more servings of berries weekly; one or more servings of fish weekly; two or more servings of poultry weekly; three servings of beans weekly; five servings of nuts daily; four or fewer servings of red meat weekly; one or fewer servings of fast food or fried food per week; one or more servings of olive oil weekly; one or fewer tablespoons of butter or margarine daily; five or fewer servings of pastries and sweets weekly; and one glass of wine per day. The highest possible score was 12.
Participants were then categorized into three groups based on their diet scores: the low group averaged a score of five, the middle group had an average of seven, and the high group scored nine on average.
Cognitive abilities were evaluated at both the beginning and conclusion of the study.
Throughout the study, cognitive impairment occurred in 532 individuals, which is 12% of 4,456 participants in the low diet group; in 617 individuals, or 11% of 5,602 participants in the middle group; and in 402 individuals, or 10% of 4,086 participants in the high group.
After adjusting for variables such as age, hypertension, and diabetes, the researchers found those in the high diet group had a 4% lower risk of cognitive impairment compared to those in the low diet group.
In analyzing male and female participants separately, researchers observed that women who adhered most closely to the diet experienced a 6% lower risk of cognitive impairment, while no such risk reduction was noted for men.
Additionally, the researchers evaluated the rate at which participants’ cognitive abilities declined as they faced difficulties. They determined that adherence to the MIND diet correlated with a slower decline compared to those who did not follow it, with this relationship being more pronounced in Black participants than in white participants.
“These findings merit further investigation, especially to explore the varying effects among men and women and between Black and white individuals. However, it’s encouraging to think that making some simple dietary adjustments could potentially lower or defer the risk of cognitive issues,” Dr. Sawyer commented.
A limitation of this research is that it only included older Black and white individuals, which means results may not extend to other demographic groups.
The study received funding from the National Institute of Neurological Disorders and Stroke and the National Institute on Aging.
